Creamy Crockpot White Chicken Chili
A deliciously comforting meal combining tender chicken, hearty white beans, and cream for a satisfying dish that warms you from the inside out.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheese (like Monterey Jack or cheddar)
- Fresh cilantro for garnishing
Instructions
- Layer the chicken: Place the chicken breasts at the bottom of the crockpot.
- Add the base ingredients: On top of the chicken, layer the white beans, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and black pepper.
- Cook the chili: Cover and cook on low for 6-8 hours, or on high for 4 hours, until the chicken is fully cooked and easily shreddable.
- Shred the chicken: Once cooked, remove the chicken from the crockpot. Shred it using two forks and then return it to the crockpot.
- Incorporate cream and cheese: Stir in the corn, heavy cream, and shredded cheese until well combined and the cheese has melted.
- Garnish and serve: Serve hot, garnished with fresh cilantro for a pop of color and freshness.
Notes
Add heavy cream towards the end of cooking for the best texture. Use fresh produce whenever possible for better flavor.